Beef / Pork

Tijuana Taco Dip is for Dinner.

Tijuana Taco Dip takes 25 minutes to prepare.

Tijuana Taco Dip takes 20 minutes to cook.

Tijuana Taco Dip makes 8 servings.

The ingredients for Tijuana Taco Dip are:

1 16 Oz Can Refried Beans
1 8 Oz Can Tomato Sauce
1.25 Lbs Lean Ground Beef
3 Tsp Tobasco Sauce
1 14.5 Oz Can Diced Tomatoes
2.5 Cups Shredded Cheese
1 Can Black Olives, Sliced
3 tsp Chili Powder
1 Pint Low Fat Sour Cream
Scallions

Here is how you make Tijuana Taco Dip:

Mix Beans, 3 tbsp tomato sauce, and 1.5 tsp Tobasco sauce. Spread evenly on bottom of 13 X 9 Baking dish.Top with a few diced tomatoes and cover with cheese. Cook beef, drain. Stir in chili powder, remaining tomato sauce, remaining Tobasco Sauce, and 1/3 can of olives, sliced. Spread evenly over beans/cheese. Cover with rest of cheese.Bake at 350 for 15-20 Min, until cheese melts.Cover with sour cream, add remaining tomatoes, sliced olives, and scallions for garnish. Serve with tortilla chips.Number of Servings: 8Recipe submitted by SparkPeople user JBITHELL.

The nutritional information for Tijuana Taco Dip is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 458.1

• Total Fat: 31.5 g
• Cholesterol: 105.7 mg
• Sodium: 938.4 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 4.1 g
• Protein: 25.7 g

Tijuana Taco Dip is Mexican cuisine.